Directions

In a large bowl, combine soup and milk. Stir in the eggs, mayonnaise, pepper and cayenne. Pour over cheeses. Toss remaining bread cubes with butter. Sprinkle over soup mixture. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley. Let stand for 5 minutes before serving.Yield: 8-10 servings.

Originally published as Cheese n Ham Strata in Country Extra
March 2004, p49